Given that the weather has been quite chilly lately, it's presented the perfect opportunity to cook hearty, comforting foods such as short ribs. Believe it or not, I've never actually made them before (I've just gotten good at ordering them at restaurants), but I wanted to change that by taking a crack at them.
I first looked into braising them in a slow cooker, but the process was simply too long, and I needed more instant gratification, so I settled on braising them in the oven. The best part was all the flavorful mirepoix that served as a base for the braising mixture, along with a generous helping of sun dried tomatoes. Even though the recipe called for pureeing all of this at the end, to make a creamy sauce, I just couldn't bring myself to do it and left the veggies chunky. Dan and I loved the whole combination, and the meat turned out incredibly tender and was flavored deeply by the braised veggies. Coupling the meat with the leftover garlic mashed from our Valentine's Day dinner, it was big home run that we can't wait to repeat.
Braised short ribs recipe, courtesy of The Food Network
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